Oxygen is one of the important factors that cause food spoilage. Many components of food are closely related to the presence of oxygen. From the biochemical point of view, when fat meets oxygen, it will oxidize, and vitamins and various amino acids will lose its nutritional value. Oxygen also discolors or discolors unstable pigments; from the microbiological point of view, most of the microorganisms will be in an aerobic environment. With good growth, even if the oxygen content is as low as 2 to 3% in the packaging environment, most of the aerobes and facultative anaerobes will still grow, and biochemical reactions will still occur. Therefore, the removal of oxygen in the packaging has very important practical significance. Through a chemical reaction, oxygen in a closed container is removed in a short time so that the food is in an oxygen-free state (O2 concentration is 0.01% or less), which effectively controls the growth of bacteria, molds, and other microorganisms, prevents oxidation of the oil, and can effectively maintain the color of the food. Fragrance, taste, prevent vitamins and other nutrients from being destroyed by oxidation, and extend food shelf life.